Rigatoni, Turkey Sausage & Arugula


I've been looking for healthy recipes and came across this gluten-free rigatoni, turkey sausage & arugula recipe. I don't have many recipes that call for a bulb of fennel so I am excited that it is part of this recipe. All the other ingredients are my favs.

1 lb lean ground turkey
2 tsp sweet paprika
4 cloves garlic, grated, divided
1 tsp red pepper flakes, divided
Kosher salt
12 oz grain-free rigatoni
3 Tbsp olive oil, divided
2 Tbsp fennel seeds, lightly crushed
1 large bulb fennel, cored and sliced thin
2 tsp fresh lemon juice
4 cups loosely packed baby arugula
1/3 cup grated Pecorino Romano cheese

In a bowl combine turkey, paprika, half of garlic, 1/2 tsp red pepper flakes and 1/2 tsp salt until just fully mixed. (Can be made and refrigerated up to 1 day ahead.)

Cook pasta per package directions, reserving 1 cup cooking liquid before draining and rinsing.

Meanwhile heat 2 Tbsp oil in large skillet on medium-high. Add fennel seeds to skillet and quickly add bite size pieces of sausage mixture on top, gently pressing down. Cook until golden brown 5 to 6 min. Toss and cook just until cooked through, 1 to 2 min. more. Transfer to plate.

Wipe out skillet and heat remaining Tbsp oil on medium. Add sliced fennel and 1/4 tsp salt and cook, stirring occasionally, until just tender, about 4 min. Stir in remaining garlic  and cook 1 min. Stir in lemon juice. 1/2 cup reserved pasta cooking liquid and remaining 1/2 tsp red pepper flakes.

Gently fold pasta and arugula into fennel mixture, then half of sausage, adding more cooking liquid if pasta seems dry. Serve topped with remaining sausage and Pecorino Romano.